2 teaspoons olive oil
1 1/2 cups diced onion
2 cups peeled and diced apple
2 teaspoons curry powder
1 teaspoon chopped fresh thyme
3 pounds peeled and cubed butternut squash
5 cups chicken or vegetable broth
2 cups apple juice
1 ½ tablespoons kosher salt
1 teaspoon black pepper
1 cup heavy cream
Heat oil in a large Dutch oven over medium-high heat. Add onions, apples, curry powder and thyme and sauté 5 to 7 minutes or until softened.
Add squash, broth and juice. Bring to a boil, reduce heat and simmer for 25 to 30 minutes or until squash is very tender when pierced.
Transfer mixture, in batches, to a blender and process until smooth. Repeat with remaining squash mixture. Return pureed mixture to Dutch oven and stir in salt, pepper and cream. Heat soup over medium heat just until hot. Ladle into bowls and serve.
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